These days, when a trip to the grocery store demands the detailed preparation and stealthy movements of a crown jewel heist, we are all trying to make do with what we have on hand as much as possible.
That’s why I fell hard for this simple recipe for “Wasabi Soy Sauce Pasta.” Think of it as a Japanese version of Italian aglio e olio. It’s equally addictive, too.
It’s from the new “Rika’s Modern Japanese Home Cooking: Simplifying Authentic Recipes” (Rizzoli), of which I received a review copy.
The book is by chef and TV personality Rika Yukimasa, a Japan-native and graduate of the University of California at Berkeley.
While working as a commercial producer for a huge advertising firm in Japan, Yukimasa wrote cookbooks on the side. It wasn’t long before that became her vocation. She’s now written more than 50 cookbooks. She also hosts a popular cooking show, “Dining with the Chef,” which airs in 150 countries, including on PBS in the United States.Read more